Amount	Ingredient
10 Ounces	alfalfa sprouts, washed and dried
1 9-Inch	baked pie shell
2 Each	bay leaf
2	bay leaves
1-1/2 Pounds	BONELESS TURKEY BREAST, cut into bite-sized pieces
1/2 Pound	button mushrooms, cleaned and halved
1/4 Cup	canned sliced mushrooms, drained well
8 Ounces	carrots, peeled and diced
2 Medium	carrots, peeled and small dice
4 Large	carrots, thickly sliced
Pinch	cayenne pepper
1-1/4 Teaspoon	celery seed, ground
8 Ounces	celery, diced
1 Stalk	celery, thickly sliced
1 Cup	Cheddar cheese, grated
3	Cloves garlic, minced
3/4 Cup	COOKED TURKEY, chopped
1 Pound, 14 Ounces	cucumbers, thinly sliced
3 Tablespoons	curry powder
1 Teaspoon	dried thyme
1-1/2 Teaspoons	dried thyme leaves
1 Cup	dry white wine (recommended: Virginia Chardonnay)
1 Sprig	EACH fresh thyme, parsley and sage, minced
10 Ounces	egg noodles, dry
As needed	egg wash
4 Each	eggs, slightly beaten
1/4 Cup	flour
1/2 Cup	flour
1/4 Cup	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
Pinch	freshly grated nutmeg
1/2 Cup	frozen cut okra
1/2 Cup	frozen lima beans
2 Cloves	garlic, minced
2 Cloves	garlic, minced
2 Each	green onions, thinly sliced
2 Teaspoons	ground cinnamon
To Taste	kosher salt and white pepper
1-1/2 Cups	Merlot wine
1 Cup	milk
As needed	new potatoes, boiled
2 Tablespoons	oil, divided
8 Ounces	onions, diced
2 Medium	onions, each cut into 6 wedges
4 Pounds, 6 Ounces	OVEN ROASTED TURKEY BREAST, shaved
As needed	peanut oil
14 Ounces	peas, IQF
16-Ounces	plain, low-fat yogurt
4 Fresh	plum tomatoes, peeled and diced
12 rounds (about 12-ounces)	puff pastry dough, thawed and rolled to fit ramekins
1 Pound	PULLED TURKEY, 3/4-inch diced
1 Pound, 14 Ounces	ranch dressing, prepared
1 Pound, 4 Ounces	red or yellow bell pepper, seeded and cut into strips
1-1/2 Pounds	ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice
Pinch	salt
To taste	salt and freshly ground black pepper
To Taste	salt and pepper
10 Ounces	spinach leaves, washed and dried
80 Slices	tomato, (about 14 tomatoes)
1-1/2 Cups	TURKEY STOCK
1-1/2 Quarts	TURKEY STOCK
1-1/4 Gallons	TURKEY STOCK
1 Pound	TURKEY TENDERLOINS
2 Medium	turnips, peeled and small dice
2 Cups	uncooked basmati rice
1/2 Cup	unsalted butter
2 Tablespoons	vegetable oil
2 Medium	Vidalia onions, small dice
1/2 Cup	Virginia salted peanuts, crushed
2 Small	white onions, peeled and cut into quarters
1/2 Teaspoon	white pepper
20 Each	whole wheat pita